Rayalaseema Natu Kodi Pulusu
A fiery, tamarind-tinged country chicken curry from the dry Rayalaseema plateau, known for its generous use of red chillies and garlic.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Clay pot or heavy kadai
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 24 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 390 kcal
Instructions
- 1
Toast the coriander seeds and 3 dried red chillies in a dry pan. Let them cool, then grind into a coarse powder.
- 2
Heat sesame oil in a clay pot or heavy kadai (deep pan). Add mustard seeds and let them splutter.
- 3
Add the remaining dried red chillies and curry leaves, then add sliced onions. Fry until deep golden.
- 4
Add crushed garlic and ginger cut into thin matchsticks. Stir and cook until fragrant.
- 5
Add the chicken pieces. Fry over high heat for 6-8 minutes until browned on all sides.
- 6
Stir in turmeric, the ground coriander-chilli powder, and salt. Mix well to coat the chicken evenly.
- 7
Add chopped tomato. Cook until it breaks down, softens, and releases oil.
- 8
Pour in tamarind pulp and 350 ml water. Cover and simmer on low heat for 30 minutes until cooked and gravy is thick and dark red.
- 9
Check the seasoning. Simmer uncovered for 5 more minutes if you need the gravy thicker.
- 10
Scatter chopped coriander leaves over the curry. Remove the pan from the heat.
Chef's tips
Use a generous amount of garlic, as it is the key flavour of Rayalaseema-style pulusu (tangy stew). A clay pot on low heat gives richer flavour than metal.
Ingredient substitutions
- dried red chillies → Kashmiri chillies for a milder, less pungent version
Storage
Refrigerate in an airtight container for up to 3 days; flavour improves the next day.
Reheating
Reheat gently on the stovetop with a splash of water to loosen the gravy.
Common mistakes to avoid
- •Frying the onions too quickly, which weakens the deep flavour of the spice base.
- •Adding too much water, which keeps the gravy from staying thick and clinging.
Serving suggestions
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